Brown sugar belly button cake, also known as money cake, brown sugar cake, double furnace cake, the main place of production in Guangdong Chaoshan Huilai, is one of the Chaoshan specialties. The unpretentious pasta is wrapped in brown syrup and becomes a surprising snack.
The name "brown sugar belly button cake" is actually very vivid, because there is a dark red circle in the center of the cake, which is actually the brown sugar juice flowing out, which looks like "belly button eye". So why such a design? This is directly related to the filling it uses, because most of the filling of the cake is brown sugar, which will melt and expand after being heated, and sometimes break the crust, so the syrup will overflow, pre-cut a small hole, so that the excess syrup naturally flows out of the small hole, and the crust will be preserved intact.
Therefore, from the production of "brown sugar navel cake", we can know the characteristics of Chaoshan cuisine and the wisdom of folk people. A small breathable hole solves the problem of cracking that may occur during the baking or baking process of "brown sugar belly cake", and also inadvertently achieves the characteristics of this kind of cake. Although the name of this cake is not very high-grade, and the appearance is a bit unassuming, it does not affect its deliciousness in the slightest.
There is no detailed record of the origin of the name "brown sugar belly button cake" in history, and the following statement is only in folk legends: Qi Jiguang, a famous general of the Ming Dynasty's anti-Wu Dynasty, led soldiers to march and fight all year round, so it was not convenient to carry grain, in order to solve this problem, Qi Jiguang and the soldiers jointly discussed and decided to make flour into cakes, and then tie a hole in the middle to hang a rope around the waist, so that it will be very convenient to carry dry food with you, and then spread to the Chaoshan area, passed on again and again, changed and changed to become the present." Brown sugar navel cake". As for whether this legend is true, there is no way to investigate it now.
"Brown sugar belly cake" according to different seasons of taste is also slightly different, winter eating "brown sugar belly button cake" is crisp, even the inside of the brown syrup is also hard and crispy taste; summer eating "belly button cake" is crispy outside, you can obviously feel that the inside of the red sugar syrup is soft but not sticky teeth. Since it comes to brown sugar filling, it is necessary to say two more words about the benefits of brown sugar, brown sugar in fact, in addition to the function of sugar, also contains vitamins and trace elements, such as iron, zinc, manganese, chromium, etc., the nutritional content is much higher than white sugar. Brown sugar undergoes simple physical treatment of sugarcane, and has not been highly refined, so it has all the ingredients in sugarcane juice, which can be used as a sweetener and can absorb active nutrients, so it is called "cheap supplement".
In fact, I have not seen the "brown sugar belly button cake" before, but the first two years of this snack is very popular on the Internet, out of curiosity, I bought it to taste it, so the truth is a bit sweet, may be brown sugar put more relationship. So I decided to make it at home this time, the following recipe tastes just right, sweet but not greasy, let's take a look at its method!
Crust: 150 g of normal flour, 1 g of edible baking soda, 10 g of brown sugar, 65 g of hot water, 20 g of cooking oil
Filling: 40 g brown sugar, 15 g sweet potato starch
Specifics
(1) Add 10 grams of brown sugar to the bowl, pour 65 grams of hot water to stir and melt, and set aside to cool.
(2) Prepare another 40 grams of brown sugar, add 15 grams of sweet potato starch, stir well. Large chunks of hard lumps are crushed by hand, and small chunks are recommended to filter through.
Tips: The filling must not have large hard bumps, otherwise it will break the crust and cause the sugar juice to flow out. The addition of sweet potato starch can prevent the sugar filling from flowing out unsightly, and the second is that the sweet potato starch is relatively viscous, which can make the filling appear soft and soft.
(3) The brown sugar water has been cooled, and the crust is made next. Add 150 g of regular flour, 1 g of baking soda to a bowl, add brown sugar water in small amounts and several times, stirring until there is no dry flour.
tips: Brown sugar water can not be poured when it is hot, so as not to affect the effect of baking soda. In addition, the texture of the "navel cake" is hard and crisp, if you don't put baking soda is just hard, put a little baking soda can become fluffy and crispy.
(4) If you like to eat a little crisp, add 20 grams of cooking oil, and then knead it into a harder dough. Close the lid and loosen for 15 minutes.
(5) The loose dough does not need to be kneaded, directly kneaded into long strips, and then divided into 8 evenly sized dough seeds.
(6) Then knead the dough from the outside to the inside into a circle, and after all the kneading, roll out into a large circular slice from the first dough dough.
Tips: Roll out the edges a little thinner, so that when wrapped, you can ensure that the thickness of the crust is consistent.
(7) Put two small spoons of filling, put a little more, otherwise the center of the "navel cake" is not black, like a bun wrapped up, tight at the mouth to prevent the filling.
(8) Then sort out the shape, press flat, roll out the front and back, so as to ensure that the thickness of the crust is consistent.
Tips: In order to ensure that the filling inside can be evenly distributed, first press the middle with your thumb, and then use the palm to flatten the agent, so that the filling inside is separated!
(9) Preheat the oven at 200 degrees for 10 minutes, spread baking paper on the baking sheet and brush with a thin layer of oil. Then use a knife or toothpick to dig a small hole in the middle of the prepared cake, like a navel eye.
Note: Don't dig the hole through, just the brown sugar filling can be seen on the front.
(10) After that, put it on a baking sheet, brush it evenly with a thin layer of oil, and bake at 200 degrees in the oven for 20 minutes.
My oven is relatively small, only 3 baked, the rest of the electric cake bell burned, the taste is the same. The electric cake pan is best to use the upper and lower plates can be heated, brush a thin layer of oil in advance, put the cake embryo in, still brush with thin oil, open the medium heat to burn. I tried to turn it over in the middle, and the sugar juice came out, so don't turn it over!
Our home version of the brown sugar belly button cake is ready, a light bite, the caramelized crisp crust with the sweet and rich sugar juice, sweet but not greasy, the taste is also just right. If you want to eat it too, try it!
This article is edited/original by John Rice, welcome to follow and take you along with long knowledge! If you don't understand something, we look forward to asking you in the message area below. If you also like my article, remember "Like" + "Follow" + "Retweet".